Preheat the oven to broil, with the rack set 4 to 6 inches from the heat.
In a food processor or blender, combine tomatillos, cilantro, 2 Tbl. lime juice, 1 Tbl. olive oil and cumin. Blend until smooth. Season with salt and pepper to taste. Set salsa verde aside. In a small mixing bowl, mix together the remaining 2 Tbl. lime juice, 1 Tbl. olive oil, shredded cabbage and jalapeno; mix with salt and pepper. Set red cabbage slaw aside.
Place tilapia fillets on a lined baking sheet and season generously with salt and pepper. Broil until opaque throughout, about 5 minutes; using a fork, break up into small pieces. Meanwhile, use tongs to toast tortillas over a gas flame until lightly toasted, about 30 seconds per side. Or, using damp paper towels, wrap a stack of tortillas and microwave for 1 minute or until warm and soft.
To serve, fill tortillas with broiled tilapia and cabbage slaw; then top with tomatillo salsa verde and any other toppings you'd like.
Originally Submitted
8/15/2013
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